Lala Clams
Soy Sauce Lala Clams is my favorite childhood recipe. Made with soy sauce, dark soy sauce, and spiced with fresh red chilies, it’s a simple yet delicious dish that pairs perfectly with steamed rice or porridge.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 oz lala clams (rinsed and scrubbed)
- 2 tablespoons oil
- 1 inch ginger (peeled and cut into strips)
- 1-2 red chilies (seeded and cut into pieces)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon taucheo (fermented soy beans, optional)
- 2 tablespoons water
- 1 stalk scallion (cut into strips)
Instructions
- 1
Heat a wok or skillet over high heat and add oil. Once the oil is hot, add the ginger and red chilies, cooking them until their aromas are released.
- 2
Add the lala clams to the wok or skillet and stir-fry continuously for a few seconds. Then, add the soy sauce, dark soy sauce, sugar, and taucheo (if using), along with the water. Continue stir-frying until the clams open up and are cooked through.
- 3
Add the scallions, stir to combine well with all ingredients.
- 4
Dish out and serve immediately with steamed rice.